Festivals in India are synonymous with mithais or sweet dishes. Talking about mithais or Indian sweet dishes is incomplete without the mention of barfi. Burfi, burfee or barfi is the desi version of the fudge and like its Western counterpart, the basic ingredients in a barfi recipe are sugar and milk. Make the barfi recipe at home with the help of these expert tips. Considering this Indian sweet dish is most commonly prepared at home, the barfi recipe gets a new avatar depending on the region you find yourself in. The versatile barfi recipallows for the addition of several shudh-desi ingredients so you're always in for a new barfi experience. Here's a look at the top 10 barfis you will find in India.
Tracing its origin to Punjab, this type of barfi is typically made during Diwali. This melt-in-your-mouth barfi has a grainy texture and is traditionally prepared with milk, alum, liquid glucose, sugar, ghee and mixed nuts. The recipe may vary from home to home and some versions of this barfi recipe add dalia (fine crack wheat) and fresh cream.
Reserved especially for the festive season, this barfi recipe is a common sight in the coastal regions of Goa, Karnataka, Tamil Nadu and Kerala. Traditionally, the coconut or thengai barfi uses either desiccated or freshly grated coconut along with condensed milk and cream. To break from the smooth and creamy taste, you could add in some nuts of your choice. You could also turn to food colours or flavoured syrups to get these barfis customised according to your taste and needs.
Jharkand’s pride, the til barfi is exclusively prepared during Makar Sankranti but is also available all year round. The star ingredient of this barfi recipe being sesame seeds, other ingredients that find their way into the barfi recipe are jaggery, ghee and peanuts. This barfi recipe is hailed for its nutritive value thanks to the healthy combination of sesame seeds and jaggery, both of which are known to be a very good source of iron.
Chironji or Charoli ki Barfi
Chironji seeds, which have a unique almond flavour, often find their way into many Indian desserts, bakery and confectionery products. Besides, they are also majorly used as a cooking spice to add flavour to curries and gravies and also as a thickening agent. These seeds are known for having medicinal properties and have marked a place of importance used in Indian Ayurvedic and Unani system of medicine. The chironji ki barfi is consumed widely across the state of Madhya Pradesh especially on the occasion of Diwali. It is also given to newly-wedded couples. Having originated in Sagar, a small town in Madhya Pradesh, this barfi is dark in colour due to the skin of the nuts and is made using generous amounts of pure desi ghee.
Dry ginger barfi aka saunth ki barfi is prepared on the occasion of Janmashtami. This barfi recipe is also prepared in north India and given to nursing mothers. The ginger barfi is also called 'Alyachi Vadi' or 'Alepak' in Marathi and is typically relished during the winter months as it helps improve digestion and build immunity.
Santra barfi is the most sought-after delicacy and a true testament of the rich orange harvests of the city of Nagpur. While Haldiram’s is credited for making the best santra barfis, you can definitely give this barfi recipe a try at home. Keeping the rest of the ingredients the same, all you’ve got to do is throw in some peeled and de-seeded orange segments into the barfi mixture, for a citrusy flavour and natural sweetness. For added colour, you could add a few saffron strands.
Singhar ki Mithai, popularly known as sev barfi is an authentic Sindhi sweet dish. This barfi recipe is made using unsalted sev, milk, unsweetened mawa, sugar, cream, ghee, nuts and sometimes rose essence.
In Karnataka, the ragi or nachni barfi is eaten with great relish. While this grain is a great source of calcium, magnesium, iron, protein and fibre, it is usually difficult to digest. Therefore, in case you aren’t opting for store-bought ragi flour, the star ingredient of the ragi barfi recipe, it's advised that you first soak, sprout and dry the grain before milling it into atta. Apart from ragi flour, jaggery, khoya, ghee and an assortment of nuts find their way into this barfi recipe.
Moong Dal Barfi
The moong dal barfi is popular in the northern parts of India. While it is most popular during festivals, in Rajasthan it is commonly made during winter. This barfi recipe is traditionally prepared using moong dal or yellow lentils, khoya (mawa) and almonds. While making the moong dal barfi, it’s important that you let the sugar syrup cool for a few seconds before adding in the other ingredients to prevent the barfi from hardening.
Chana Dal Barfi
The chana dal barfi is popular in Punjab and Ludhiana and you will most commonly find this sweet dish served at weddings. Made with soaked and ground chana dal or Bengal gram dal flour, ghee, milk and sugar, this barfi recipe can be made using hot milk, ghee and sugar.
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